Preheat your oven on the lowest setting (170° F on my oven).
In a small mixing bowl, beat the egg and milk together. On a small plate, mix sea salt, pepper and garlic powder into the flour. Dip the chicken breast fillets in beaten egg, then dredge in flour.
Heat 4 tablespoons of butter in a large skillet or wok and brown each chicken breast fillet in batches.
After the chicken breast fillets are browned and cooked through, move them to a casserole dish and keep warm in the oven.
Once all of the chicken breast fillets are in the oven, melt 2 more tablespoons of butter in your skillet. Then add sliced mushrooms, chopped shallots and minced garlic to the skillet. Sauté until the mushrooms’ juices start to release (about 5 minutes). Add Marsala cooking wine and homemade chicken stock to the mushrooms and bring to a boil. Then turn heat down to medium-low and simmer until the juice is reduced by half (around 15 minutes).
Stir in lemon juice and heavy whipping cream and bring to a simmer. Simmer over medium-low for about 5 minutes to combine all of the flavors.
Season with salt, pepper and garlic powder, to taste. Then pour the mushroom sauce over the chicken in the baking dish, then sprinkle with chopped parsley.
Serve over wild rice or gluten free pasta.
Nutrition information does not include rice or pasta.